Plum Crumble Cake Recipe

Table of Contents

Ingredients

For the Cake:

10-12 fresh plums, halved and pitted
160 g sugar (about 3/4 cup)
100 g butter (about 1/2 cup), softened
1/2 teaspoon vanilla sugar (or vanilla extract)
3 large eggs
100 g yogurt or sour cream (about 1/2 cup)
1 teaspoon baking powder
280 g all-purpose flour (about 8 tablespoons)

For the Crumble Topping:

3 tablespoons all-purpose flour
2 tablespoons sugar
40 g butter (about 3 tablespoons), cold

Nutrition Information

Servings: 12 squares
Calories per serving: Approximately 220 kcal
Fat: 11g
Carbohydrates: 28g
Protein: 3g

Instructions

1. Prepare the Cake Batter

Preheat your oven to 180°C (350°F). Prepare a baking dish (approximately 9×13 inches) by greasing it lightly with butter or lining it with parchment paper. This ensures that the cake doesn’t stick and makes it easier to remove once baked.

In a large mixing bowl, cream together the softened butter and 160 g of sugar until the mixture becomes light and fluffy. This step is crucial as it incorporates air into the batter, contributing to the cake’s tender texture. Next, add the eggs, one at a time, beating well after each addition. This gradual incorporation helps to maintain the airiness of the batter.

Stir in the vanilla sugar (or vanilla extract) and the yogurt or sour cream. The yogurt or sour cream adds moisture and a slight tang, which beautifully balances the sweetness of the plums and sugar.

In a separate bowl, sift together the flour and baking powder. Sifting ensures that the baking powder is evenly distributed, which is key for a consistent rise. Gradually fold the dry ingredients into the wet mixture, being careful not to overmix. The batter should be smooth and just combined.

2. Assemble the Cake

Pour the prepared cake batter into the greased or lined baking dish, spreading it evenly with a spatula. This will create a uniform base for the plums and crumble topping.

Now, arrange the halved plums on top of the batter, cut side up. Gently press them into the batter, but not too deep; they should be slightly nestled into the surface. As the cake bakes, the plums will release their juices, creating pockets of fruity goodness throughout the cake.

3. Prepare the Crumble Topping

In a small bowl, combine the 3 tablespoons of flour and 2 tablespoons of sugar. Add the 40 g of cold butter, cutting it into the flour-sugar mixture with a fork or pastry cutter until it resembles coarse crumbs. The key to a good crumble topping is ensuring the butter is cold, as this prevents it from melting into the flour too quickly, preserving that desirable crumbly texture.

Evenly sprinkle the crumble mixture over the plums and cake batter. The crumble topping will add a satisfying crunch and extra sweetness that complements the softness of the cake and the tartness of the plums.

4. Bake the Cake

Place the assembled cake in the preheated oven and bake for 35-40 minutes. The cake is done when the top is golden brown and a toothpick inserted into the center comes out clean, indicating that the batter is fully cooked. If the crumble topping begins to brown too quickly, you can loosely cover the cake with aluminum foil to prevent it from burning.

Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. This short cooling period helps the cake set slightly, making it easier to slice without crumbling apart.

5. Serve

After the cake has cooled slightly, slice it into squares and serve. This cake can be enjoyed warm, which enhances the flavors of the plums, or at room temperature, which allows the crumble to retain its crunch. For an extra touch of indulgence, pair the cake with a dollop of whipped cream or a scoop of vanilla ice cream.

Storage Tips

Storing: The cake can be stored at room temperature for up to two days in an airtight container. If you prefer to keep it longer, it can be refrigerated for up to five days. Just be sure to let it return to room temperature or warm it slightly before serving for the best flavor and texture.
Freezing: If you’d like to make the cake ahead, it freezes well. Wrap individual squares in plastic wrap and then place them in a freezer-safe bag. Thaw at room temperature before serving.

Recipe Variations

Spiced Crumble: Add a pinch of cinnamon or nutmeg to the crumble topping for a warm, spicy note that complements the plums beautifully.
Almond Twist: Substitute half of the flour in the crumble topping with ground almonds for a nutty flavor and extra crunch.
Citrus Zest: Add the zest of a lemon or orange to the cake batter for a bright, citrusy twist that pairs wonderfully with the plums.

This Plum Crumble Cake is a delightful dessert that showcases the best of late summer’s bounty. It’s easy to make, visually stunning, and deliciously satisfying, making it a perfect choice for any occasion.